Name: Delicious Malasadas Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: Hawaiian
Ingredients: 2¼ teaspoons active dry yeast (1 packet); 1 tablespoon sugar; ¼ cup lukewarm water (95°-105°F); 4 cups all-purpose flour; ½ cup sugar; ½ teaspoon salt; 1 cup lukewarm milk (95°-105°F); 4 large eggs, beaten; Oil for frying (vegetable or canola oil recommended); 1 cup sugar (for coating)

If you’ve ever had the pleasure of biting into a warm, fluffy malasada fresh from the fryer, you know exactly why this Delicious Malasadas Recipe holds a special place in my heart—and hopefully soon, on your kitchen counter. These Portuguese-style doughnuts, famous in Hawaiian cafés but beloved worldwide, boast a crisp outside and a pillowy inside that’s just begging to be rolled in sugar and shared with friends.

What I love most about this Delicious Malasadas Recipe is how approachable it makes a beloved treat that might seem intimidating at first glance. Whether you’re celebrating a special occasion or just craving a sweet, little bite of joy on a lazy weekend morning, these malasadas hit the spot every time. Plus, with some patience and a little love, you’ll get to enjoy homemade goodness that’s far better than store-bought!

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial part in delivering that perfect malasada texture—you want a dough that’s rich but light, with just the right sweetness. A few of these ingredients might already be in your pantry, but picking fresh eggs and quality flour will really up your game.

Active dry yeast: This is the engine for your dough—make sure it’s fresh and bubbly for best rise.
Sugar: You’ll use it twice—once for the dough to feed the yeast and again for coating the fried malasadas.
Lukewarm water: Temperature matters here. Too hot and it kills the yeast; too cold and it won’t activate.
All-purpose flour: The sturdy base for your dough, use good quality for better texture.
Salt: Just a pinch to balance the sweetness and enhance flavor.
Lukewarm milk: Adds moisture and tenderness to the dough.
Large eggs: They enrich the dough, adding richness and helping with structure.
Vegetable or canola oil: For frying, these oils have high smoke points and neutral flavors.

Variations

I’m a big fan of making this recipe your own—after all, personalization is where the magic happens! Depending on your mood or dietary needs, you can easily tweak this Delicious Malasadas Recipe to keep it fresh and exciting in your kitchen.

Filled malasadas: I love injecting mine with lemon curd or a raspberry jam after frying—it’s like biting into a sweet surprise!
Gluten-free option: Try a gluten-free all-purpose flour blend; just note the texture might be a bit different but still delicious.
Cinnamon sugar coating: Mix cinnamon with the sugar for a warm-spiced twist that adds extra flavor and aroma.
Vegan twist: Swap eggs for flax eggs and use a non-dairy milk like oat milk; frying and yeast parts stay the same.

How to Make Delicious Malasadas Recipe

Step 1: Activate the yeast for fluffy dough

Start by mixing the active dry yeast with a tablespoon of sugar and ¼ cup of lukewarm water. I always check that the water temp is between 95° and 105°F—that’s the sweet spot to wake up the yeast without damaging it. Let this sit for about 5 minutes until you see a nice frothy layer on top; if not, toss it and start over with new yeast. This little step sets you up for that perfect fluff later on.

Step 2: Mix and knead the dough

Add the flour, sugar, salt, lukewarm milk, and beaten eggs to your yeast mixture. Using a dough hook on your mixer, mix it for 5 to 8 minutes until the dough pulls away from the bowl sides cleanly—a sign it’s ready. If your dough feels sticky, sprinkle in flour tablespoon by tablespoon. I found that trusting this feel rather than just following a strict amount of flour helps avoid overly dense dough.

Step 3: First rise and shape

Transfer your dough to a greased bowl, cover it with a towel or plastic wrap, and place it somewhere warm and draft-free for about 1 to 1½ hours. Once it’s doubled, punch it down gently, then roll it out into a 9×12-inch rectangle. Cut the rectangle into 12 equal pieces—I usually just eyeball it but a ruler works great if you want precision.

Step 4: Second rise for extra fluff

Place your dough pieces on a parchment-lined baking sheet and cover them again with a towel. Let them rise for another 30 minutes. This second rise is crucial for getting that light, airy texture I love. If you want smaller malasadas, just halve the pieces before this step—trust me, bite-sized ones disappear even faster!

Step 5: Fry to golden perfection

Heat your oil in a sturdy pot or Dutch oven to about 350°F. Don’t rush this step—use a thermometer if you can. Fry 3 to 4 pieces at a time without crowding the pan. I turn them after about 1 to 2 minutes when they puff up and turn golden brown. Overcrowding cools the oil and causes greasy malasadas, which is my biggest pet peeve. Drain them on paper towels once golden.

Step 6: Coat while warm

Roll your fried malasadas in sugar right away while they’re still warm. The sugar sticks beautifully and gives that perfect crunch on the outside. You could also try a cinnamon-sugar blend or powdered sugar if you want something lighter.

How to Serve Delicious Malasadas Recipe

Six white bowls are set on a white marbled surface, each holding a different baking ingredient. One bowl contains a heap of fine white flour with a rough texture. Another bowl is filled with a yellowish liquid, likely oil, that has a smooth surface. A bowl with five brown eggs shows their smooth and matte shells, contrasting with the white bowl. One bowl holds a mound of white granulated sugar with a slightly crystalline texture. A smaller bowl contains fine white salt with a slight sparkle. The last bowl has a soft, fluffy white mixture that looks like ricotta or a similar cheese. The bowls are arranged in a loose circle, all clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these malasadas, I usually keep it classic with a generous dusting of granulated sugar. But for a fun twist, spreading a smear of homemade lemon curd or Nutella on the side makes the experience feel extra special. Sometimes, I even sprinkle a hint of powdered sugar for that elegant finish.

Side Dishes

I often pair malasadas with fresh fruit like pineapple or berries to balance the sweetness. A cup of strong coffee or a rich, creamy hot chocolate rounds out the plate beautifully, making for a delightful brunch or afternoon treat.

Creative Ways to Present

For summer parties, I like to stack malasadas in a pyramid on a beautiful serving tray with bowls of assorted dipping sauces—dulce de leche, passion fruit curd, and chocolate ganache. It turns snack time into an interactive, festive occasion everyone enjoys.

Make Ahead and Storage

Storing Leftovers

Leftover malasadas? I store them in an airtight container at room temperature for up to a day. To keep them from getting soggy, I separate layers with parchment paper. Unfortunately, they lose their signature crispness after a day, so I recommend enjoying fresh if possible.

Freezing

I’ve had good luck freezing cooked malasadas—just let them cool completely, then freeze in a single layer on a baking sheet before transferring them to a freezer-safe bag. They keep well for up to a month, which means you can have a sweet treat ready whenever the craving hits.

Reheating

Reheat frozen malasadas in a 350°F oven for about 5 minutes to crisp them back up. Microwave works too but can make them a bit chewy. To restore that freshly fried texture, tossing them in a hot oven is my trick every time.

FAQs

Can I make this Delicious Malasadas Recipe without a mixer?

Absolutely! You can knead the dough by hand on a floured surface. It will take a bit more elbow grease (about 10 minutes), but the results are just as delicious. Just make sure your dough is smooth and elastic before the first rise.
Why are my malasadas flat instead of puffy?

Flat malasadas usually mean the dough didn’t rise enough. Ensure your yeast is fresh and that you let the dough rise in a warm, draft-free environment. Also, check that your yeast mixture is frothy before mixing the dough—this is a key to puffiness.
Can I use a different oil for frying?

Yes, vegetable and canola oils are preferred for their neutral flavor and high smoke points, but you can also use peanut or sunflower oil. Just avoid olive oil as it has a low smoke point and strong flavor that might overpower the malasadas.
How do I know when the oil is at the right temperature?

The best way is to use a kitchen thermometer to keep it steady at 350°F. You can also drop a small piece of dough into the oil; if it bubbles and rises to the top quickly without burning, it’s ready to go.
Can I make the dough ahead of time and fry later?

You can prepare and let the dough rise in the fridge overnight. Just bring it back to room temperature before shaping and frying. This makes morning malasadas really convenient!

Final Thoughts

This Delicious Malasadas Recipe is more than just a sweet treat—it’s a comforting experience that brings a little aloha spirit right into your kitchen. I can’t tell you how many smiles I’ve seen when serving freshly fried malasadas to loved ones. Take your time with the dough, don’t skip the rises, and enjoy every step. I promise you, once you get this down, it’ll become a go-to recipe you’ll want to share and make again and again.